Prep 5 mins
Cook 2 hrs
So simple. Plan ahead for 2 hour chill time.
- 236.59 ml mayonnaise
- 236.59 ml sour cream
- 19.84 g envelope Italian salad dressing mix
- 29.58 ml green peppers, minced
- 29.58 ml red bell peppers, minced
- Combine mayonnaise, sour cream, and the pkgd. dressing mix. Stir in the peppers. Cover and refrigerate for 2 hours before serving.
I didn't make this recipe, but I love the idea to put the dip in a red pepper! I'll definitely be doing that!